The Determination of Aspartame Levels and The Study of its Stability in some Locally Marketed Soft Drinks using High Performance Liquid Chromatography HPLC

Authors

  • Moufid Yassin Tishreen University
  • Diana Alkhalil Tishreen University

Abstract

In this research, levels of aspartame in locally marketed soft drinks were determined using high performance liquid chromatography - reverse phase (RP-HPLC). The stability of aspartame in these drinks was then evaluated under the conditions of preservation and storage during (one month, three months).

The levels of aspartame in locally manufactured soft drinks ranged between (11.644-15.184) mg / 100 ml, while the levels in imported soft drinks were between (6.379-7.065) mg / 100 ml.

By studying the effect of preservation and storage conditions, a significant decrease in aspartame levels was observed, this decrease ranged between (9.20% -19.79%) during the first month, and after three months the decrease was between (20.29% -40.16%).

Author Biographies

Moufid Yassin, Tishreen University

Professor - Analytical and Food Chemistry Department - Faculty of Pharmacy

Diana Alkhalil, Tishreen University

Postgraduate Student (Master) - Analytical and Food Chemistry Department - Faculty of Pharmacy

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Published

2020-11-13

How to Cite

1.
ياسين م, الخليل د. The Determination of Aspartame Levels and The Study of its Stability in some Locally Marketed Soft Drinks using High Performance Liquid Chromatography HPLC. Tuj-hlth [Internet]. 2020Nov.13 [cited 2024Dec.26];42(5). Available from: https://journal.tishreen.edu.sy/index.php/hlthscnc/article/view/10084

Issue

Vol. 42 No. 5 (2020): Tishreen University Journal for Research and Scientific Studies - Medical Sciences Series

Section

Articles

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